Malibu Surfside News September 2020 Edition

22 | September 16, 2020 | MALIBU SURFSIDE NEWS LIFE & ARTS
malibusurfsidenews.com
Cooking with Rossana: Rossana’s Andean sandwich
It’s time to celebrate and
give thanks to all our essential
workers in these sensitive
times.
This Andean sandwich is
an absolute pleasure to indulge,
you will agree after
you have the first bite.
Buy the beef fillet at
our local markets and vegetables
from our Malibu
farms. The Peruvian yellow
chili, in stores as Aji Amarillo
Paste, surely gives an
original taste to this delicious
sandwich.
This recipe was awarded
as second place at the Taste
of Malibu.
As always, it is my pleasure
serving you.
Enjoy.
INGREDIENTS:
• 8 brioche bread slices
• 1 small jar yellow
Peruvian chili sauce
• 1 large red onion
finely sliced
• 4 Roma tomatoes
sliced
• 1 bunch spinach
• 1 4 ounce container
crumbled blue cheese
• 1 pound New York
steak filet or top
sirloin
• 2/3 cup soy sauce
• 1 clove garlic minced
• 1 teaspoon sriracha
• 3 tablespoons olive oil
Cut off the bread crust
from each slice and line up
the slices on a wood cutting
board. In a glass bowl
mix the soy sauce, garlic
and sriracha. Cut the filet
appropriately as the bread
slices and coat them with 1
tablespoon olive oil and a
pinch of salt, add the mixture
and coat well.
While the beef is marinating,
let’s roast the tomato
slices. Place a pan on
the stove at medium heat
with 1 tablespoon olive oil.
Once the oil is warm, roast
the tomato slices on both
sides, about 3 minutes each
side. Place them on a plate.
In the same pan, sauté
the onion slices. Add a little
more olive oil if needed,
until the onions are caramelized.
If they start to
get too brown, add 1 tablespoon
water and cover with
a lid, until soft. Place it on
a plate.
In the same pan, add 1
tablespoon olive oil; the
pan needs to be hot. Fry
the beef fillets, 4 minutes
on each side. Set aside on
a plate.
Wash and pat dry with a
towel the spinach leaves,
take off the spinach stems
and place the leaves in a
bowl.
Open the crumbled blue
cheese container and set
aside. Open the yellow chili
sauce jar and set aside.
Heat a panini grill or
oven toaster. Next to the
bread slices, line up your
ingredients’ bowls to assemble
the sandwich. With
a butter knife, spread the
chili sauce on the 8 slices of
bread. Place the ingredients
on the bread slices in this
order: spinach, blue cheese,
onions, tomato, beef fillet,
blue cheese, onions, spinach,
and top with a bread
slice.
Place it in the panini machine,
and press it until the
cheese is melted, a little,
and the bread is toasted 2-3
Peruvian yellow chili sauce gives an original taste to this
delicious Andean sandwich. SUBMITTED PHOTO/ROSSANA
RADDEN
minutes. If using a toaster
oven, toast to desired doneness.
Yield: 4 sandwiches
Malibu resident Rossana Radden
is a food coach and chef
at Rossana’s Kitchen, a personalized
food-catering service
working in collaboration
with surgeons, physicians and
clinical nutritionists. Radden
also is an advocate at Young
Center for immigrant children’s
rights and a transforming
care bedside volunteer at
Cedars-Sinai Medical Center.
Questions? Contact Rossana
at 310-384-9887 or by email
eat@rossanaskitchen.com.
THE MALIBU CHOICE
AWARDS
POSTED TO malibusurfsidenews.com
are Back! Nights of the Jack goes drive-thru
6
DAYS AGO
Reward local businesses by voting for them
in the 4th Annual Malibu Choice Awards
presented by Malibu Surfside News
Voting is open Sept. 16-Oct. 18
Check out the ballot inside this issue
or vote online at
MalibuSurfsideNews.com/choice.
SUPPORT LOCAL MALIBU
BUSINESSES WITH YOUR VOTE!
SCOTT STEEPLETON, Editor
The ghoul that is the
pandemic has brought big
changes to the Halloween
event known as Nights of
the Jack.
Held at the 588-acre King
Gillette Ranch, the annual
event from Ben Biscotti,
Tony Schubert and Bobby
Rossi pushes the envelope
on the jack-o-lantern, with
light-up displays depicting
movie stars, sports heroes
and animated characters;
creatures of the sea; a Dia
de los Muertos tribute; and
more.
You typically walk the
property, through installations
of pumpkins great and
small, whimsical and wild,
creepy and crawly.
All in the dead of night.
Food and beverage
trucks are on hand to satisfy
those urges, and a pumpkin
carver extraordinaire can
generally be found dazzling
wandering guests with his
artistry.
This year, however,
Nights of the Jack will be
a mile-long drive-thru experience,
running Oct. 1
through Nov. 1.
Organizers say the drive
should take around 25 minutes
(speed limit 5 mph). At
the end of the trail, some of
L.A.’s top food trucks will
be offering food and drinks
to-go. Here’s how it will
work: One person per car
will be allowed to purchase
food safely and return to
the vehicle.
Hand sanitizing stations
will be provided and all
employees will be required
to wear personal protective
equipment and have a
temperature check upon arrival.
Under pandemic guidelines,
on-site activities outside
the car will not be allowed.
The site will open at 6:30
or 7 p.m., depending on the
day and advanced ticket
purchase is required.
King Gillette Ranch is
located at 26800 Mulholland
Highway, Calabasas.
Tickets are $69 per
car and available at
nightsofthejack.com.